| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Moosewood, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked pearl barley |
| 6 1/2 |
c |
Water |
| 1 |
tb |
Butter or margarine; may be doubled |
| 1 |
md |
Onion; chopped |
| 2 |
md |
Clove garlic; crushed |
| 16 |
oz |
Sliced mushrooms |
| 1/2 |
ts |
Salt; (up to 1) |
| 3 |
tb |
Soy sauce; (up to 4) |
| 3 |
tb |
Dry sherry pepper; (up to 4) |
INSTRUCTIONS
Preparation: servings in 1-1/4 hours
Put the barley and 1-1/2 cups water in a large saucepan or Dutch oven.
Bring to a boil, cover and simmer until barley is tender(20-30 minutes)
Meanwhile, melt the butter or margarine in a skillet. Add the onions and
fry for about 5 minutes over medium heat. Add garlic, mushrooms, and salt.
Cover and cook, stirring occasionally, until everything is very tender
(about 10-12 minutes). Add soy sauce and sherry.
Add the saute with all its liquid to the cooked barley, along with the
remaining 5 cups of water. Add pepper to taste and simmer, partially
covered, for another 20 minutes. Serve.
ukvegan site: Subject: tiens contact E-mail: tien@infostreet.com
kitpatH nov97
Recipe by: Mollie Katzen's Moosewood Cookbook
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”